One can’t help but think of family traditions and favorite recipes over the holidays. After my parents got divorced when I was seven, I didn’t have the opportunity to celebrate the Jewish holidays with my dad’s side of the family as much anymore. However, one thing I never forgot was my Aunt Ellen’s Sponge Cake!
I don’t know if I could ever make it as well as she does, but I recently asked her if she’d share her recipe, and she graciously agreed to do so. Thanks Aunt Ellen!
Pesach Sponge Cake Recipe
courtesy of Ellen Strauss
1 Cup Pesach Cake Meal
¼ Cup Potato Starch
1 ½ Cups Sugar
¼ tsp Salt
12 Eggs Separated
1 Lemon Rind
½ Cup Lemon Juice
Using a large pan for the yolks, and next largest for the whites, separate the eggs.
Sift the Cake Meal and Potato Starch ( I sift on waxed paper.)
Beat the yolks well, add sugar, add lemon juice and rind ( minced fine), beat again.
Fold in Cake Meal and Potato Starch.
Add Salt to the whites and beat ‘til stiff (‘til they will hold their peaks)
Pour into a Sponge cake tube pan (ungreased)
Bake at 325 degrees for 1 hour.
I cut around it and remove the rim of the pan, and leave the bottom of the pan in,
I wrap it in foil, and then I freeze it.
It’s easy and delicious !